Thanks to Sainsbury’s for providing this delicious recipe. Find the recipe and buy the ingredients here
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Ingredients
100g low-fat Greek yogurt
½ lemon, juiced
2 tbsp fresh dill
2 x 240g smoked salmon fillets
1 cucumber
200g radishes
120g bistro salad
2 tbsp fresh mint leaves, roughly chopped
3 spring onions, sliced, to serve
Method
Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the salmon fillets on a baking tray and cook according to the instructions on the packet.
Meanwhile, peel the cucumber into long thin strips using a vegetable peeler, and discard the watery core. Slice the radishes into rounds.
Combine the yogurt, lemon juice and dill with a little seasoning. Toss together the salad leaves, cucumber, radishes and mint leaves with almost all the dressing. Transfer to a large serving platter. Flake the salmon on top and add the remaining dressing and spring onions.